–crabmeat (2 cans, drained)
–milk (dairy, almond, or soy, 2 cups)
–Parmesan cheese (shredded, one-half cup)
–egg yolks (2)
–parsley (fresh if possible)
–salt and pepper
–flour (4 tablespoons)
1 – Place 2 cups of milk in a microwaveable bowl. Microwave on high for 2 minutes. In a separate bowl, add 4 tablespoons of flour. When the milk has heated, slowly add a half cup to the flour. Stir briskly.
2 – Place the crabmeat in a very large, wide-mouthed, baking dish. Add the heated milk mixed with flour. Add one-half cup of Parmesan cheese, and 2 egg yolks. Season with paprika, lemon juice, Worcestershire sauce, parsley (chopped), salt, pepper, and olive oil. Stir well. Microwave on high for 8 minutes. Then stir. Microwave for another 7 minutes. Then stir. Let cool briefly before serving. Soup should be somewhat thick.
3 – Serve the crab bisque soup as a main course. I also served a green salad and tomato pie (for recipes, use the search box in this blog).
–crab bisque soup adapted from To the Taste of a King (compiled by the Colonial Dames of Mississippi in the early fifties).